• 2 beef shoulder petite tender roasts (about 8 to 10 ounces each)
  • 1 tablespoon olive oil
  • 1 teaspoon chipotle chili powder
  • 2 large red bell peppers, cut into quarters
  • Salt
  • Fresh parsley sprigs (optional)
  • Chimichurri Sauce
    • 1 cup fresh parsley leaves
    • 3 cloves garlic
    • 1 teaspoon dried oregano leaves, crushed
    • ½ teaspoon salt
    • ¼ teaspoon chipotle chili powder
    • 3 tablespoons olive oil
    • 2 tablespoons fresh lime juice
"Inspired By"


1. Combine 1 tablespoon oil and chipotle chili, as desired; rub evenly over beef roasts.
2. Place roasts in center of grid over medium, ash-covered coals; arrange bell peppers around roasts.
3. Grill peppers, covered, 8 to 10 minutes or until tender, turning once.
4. Grill roasts, covered, 14 to 18 minutes for medium rare to medium doneness, turning once. Transfer roasts to carving board; tent loosely with aluminum foil. Let stand 5 minutes.
5. Meanwhile prepare chimichurri sauce. Place parsley, garlic, oregano, salt and chili powder in food processor container.
6. Cover; process until chopped. With motor running, slowly add oil and lime juice through opening in cover, processing until blended.
7. Carve roasts across the grain into slices. Season with salt, as desired. Serve roast and peppers with chimichurri sauce. Garnish with parsley sprigs, if desired.



Preparation Times

This recipe was inspired by Beef Fillets with Chimichurri Sauce, published in the 2001 issue of Red Book magazine.

Cook's Tip:
One beef top sirloin steak, cut 3/4 inch thick (about 1 pound), may be substituted for the beef shoulder petite tender roasts. Grill, uncovered, 13 to 16 minutes for rare to medium doneness, turning once.

Cook's Tip:
Chipotle chili powder is available in the spice or ethnic section of the supermarket or in specialty food markets. Two to 3 teaspoons minced canned chipotle peppers rubbed onto the beef may be substituted; substitute 3/4 teaspoon minced canned chipotle pepper in the chimichurri sauce.

Cook's Tip:
Chipotle peppers are dried, smoked jalapeño peppers. They have a very dark brown, wrinkled skin and strong smoky aroma and are sold canned in adobo sauce or ground into a powder.

Kurt Wait, CA
© Cattlemen's Beef Board and National Cattlemen's Beef Association